GOAT'S BRAIN PREATTAL ( Kugan)

GOAT BRAIN PRATTAL

Ingredients:

1 goat’s brain, cleaned , keep aside

For Marination:

1 tsp chillie powder
¼ tsp tumeric powder
1 tsp aniseed powder
Little salt

2 tbs oil
1 cup of chopped shallots
1 tsp ginger paste
1 tsp garlic paste
2 green chillies choppede fine
½ tsp garam masala powder
Salt to taste
1 handful of chopped coriander leaves

Method:
Spread the marination powders evenly over the brain.
Keep aside for for about 10 minutes.
Heat oil in a non-stick pan.
Add in the chopped shallots and salt.

Add in the ginger garlic paste, chopped green chillies.
Saute for a minute. Add in the garam masala, and stir fry for a minute.
Now push the onion mixture to a side, add in the marinated brain.
Now cover the brain with the onion mixture.

Cover and cook on a low flame for few minutes.
Now slowly and gently scramble the brain using a wooden spoon.
The brain should be like scramble eggs, in big pieces , not too mushy.
Stir it constantly to avoid burning.

Remove and garnish with coriander leaves.

MADRAS MUTTON VARUVAL (kugan )

MADRAS MUTTON VARUVAL ( Kugan)

Gulabjamun, cook this for the father's day.


MADRAS MUTTON VARUVAL

Ingredients:

(A)
500 grms mutton
150 grms onion chopped
150 grms tomato chopped
4 green chillies slit into 4
1 tbs ginger paste
1 tbs garlic paste
3 tsp coriander powder
2 tsp chillie powder
½ tsp tumeric powder
Salt to taste
½ cup water

(B)
1 tbs oil
1 tsp aniseeds
1 bay leaf
2 small cinnamon sticks
3 cloves
3 cardamom pods
1 sprig curry leaves
2 tsp sesame seeds

½ tsp pepper powder

Method:
In a pressure cooker, add in all the ingredients in (A)
Cook for 3 whistles for about 5 minutes.
Let the steam subside.

Heat a wok with the 1 tbs oil.
Add in all the ingredients in (B) except the pepper powder.
Saute for a second. Add in the contents from the pressure cooker.
Let the gravy boil till it thickens well.

Add in the pepper powder, stir well and remove.
You can garnish with cut coriander leaves.
Serve with rice or bread.

MUTTON VARUVAL

Mutton Varuval:

Ingredients:

Mutton - 750 gms
Onions - 3 medium
Ginger - 1 inch piece
Garlic - 4 cloves
Cinnamon - 2 pieces
Cloves - 6 nos.
Cardamoms (green) 2
Cardamoms (black) 4
Pepper - 1 tsp.
Green chillies - 2
Dry red chillies 6 or more
Poppy seeds - 1 dsp.
Cashewnuts 8-10 nos.
Tomatoes 2 finely chopped
Curd cup (thick)
Turmeric powder - tsp
Salt to taste
Oil or ghee

Method:
Clean and cube mutton and keep aside. Chop one onion fine. Cut the other two roughly. Chop ginger, garlic and soak poppy seeds in a little warm water for 15 mins. Blend ginger, garlic, rough-chopped onions,de-seeded red chillies, pepper, turmeric, chopped tomatoes , cashewnuts and soaked poppy seeds in a mixer till smooth.Heat ghee or oil. Add finely chopped onions and fry till transparent. Then add the cleaned mutton and fry overmedium fire till the meat is brown. Add whole spices and fry for a few minutes. Add the ground mixture and fry again till the mixture is dry. Add salt and the well beaten curd, along with 2 cups of water. Pressure cook for 10 minutes, or till mutton is tender. Then cook it till its dry. Garnish with chopped coriander leaves and roasted cashew nuts.. Serve hot with rotis or rice.

You can cook it in a wok too.

There is another way to cook this mutton You add the ginger, garlic paste, the tumeric powder,crushed tomatoes, curds. kas-kas powder and salt and marinate the mutton for about 2 hours.

Then heat a wok add the ghee and all the temperings, onions,curryleaves.. Then add the marinated mutton and cook till the mutton is cooked.Add water if needed.. When the mutton is cooked add the chillie powder, about 1tbs or more, and keep on stirring till the mutton is really dry.. You can add a dash of lime juice to take away the smell of mutton.

MUTTON IN THICK GRAVY

MUTTON IN THICK GRAVY

Ingredients:
1 kg boneless mutton
¼ tsp tumeric powder
1 tbs ginger paste
1 tbs garlic paste
1 tbs curds
1 cup of water more if needed
Salt to taste

50 grms ghee
1 onion chopped
3 tbs onion paste
1 tsp aniseed paste
2 tbs of chillie powder
2 tsp of coriander powder
1 tbs of kas kas paste
250 grms tomato made into puree
Little coriander leaves for garnishing
Little lime juice
For seasonings:
Cinnamon stick, cloves, bay leaf , cardamoms curry leaves.

Method:
Add 1 cup of water and boil the mutton with the tumeric powder, little salt, little ginger , garlic paste and the curds.

When the mutton is cooked remove and keep aside.
You will have little gravy with the mutton.

Heat a thick bottomed pot.
Add in the ghee, add in the seasonings.
Sauté well. Add in the chopped onion and let it become
little brown. Add in the ginger garlic paste.
Stir nicely. Now add in the onion paste, aniseed paste.

Stir well again, now add in the chillie powder, coriander powder,
Keep the flame low and stir well.
Now add in the kas-kas paste and the tomato puree.
Stir well so that all the spices get mixed well.
Add in the boiled mutton with the gravy

Cook on low fire so that all the raw smell goes and the gravy becomes thick. You can see the oil separating in the gravy
Remove and garnish with coriander leaves, and lime juice

MUTTON CURRY

I am sure you make mutton curry.
This will be a bit different I believe.


MUTTON CURRY

Ingredients:
Mutton - 1/2 kg, washed and cut into medium size pieces
Potatoes - 3 medium size, peeled and cubed
Onions - 2 medium size, finely chopped
Ginger - 1/2 inch piece
Garlic - 4 pips
Red chilli powder - 2 teaspoon
Coriander powder - 1 tbs
Turmeric powder - 1/4 teaspoon
Salt - 1-1/2 teaspoons
Coriander leaves - a small bunch, finely chopped
Coconut - 1 cup, grated
Khus-khus - 2 teaspoons
Ghee - 1 tablespoon
Cinnamon - 1 inch long stick
Cloves - 3
Warm water - 5 cups

Method: Grind the coconut and khus-khus together to a smooth paste and keep aside. Grind the ginger and the garlic to a smooth paste and keep aside.

Heat a flat-bottomed vessel and pour the ghee. When smoking hot, add the cloves and cinnamon stick together and follow with half of the chopped onions. When the edges of the onions turn brown here and there, add the mutton pieces. Stir from bottom once. When the juice from the mutton pieces evaporates, add the, salt, turmeric powder, ginger, and garlic paste. Also the chillie and coriander powder.
Fry well for 5 minutes. Now add 3 cups of warm water to cover the mutton completely, and also the remaining chopped onions. Cover with a lid and allow to boil over moderate heat for the first 30 minutes and then simmer over reduced heat till the mutton is tender.
Add potato pieces to the tender mutton at this stage. If needed, add 2 cups of warm water with potato. When the potatoes are cooked , add the coconut and the khus-khus paste diluting it with a cup of water. Let the sauce simmer gently till you get the required consistency you like . Add the chopped coriander leaves to the sauce a minute before removing from the fire.

MUTTON MASALA

Oh, well all in festival mood still.
I made this mutton masala with mock mutton.
It was a super hit with friends. Try it friends.
kugan98.

MUTTON MASALA

First Masala:
100 grms shallots
2 tsp chillie powder
2 tsp coriander powder
2 cups of water
Grind all together.

Second Masala:
2 tbs oil
3 tsp coriander seeds
½ tsp black pepper
¼ tsp aniseeds
4 small onions
2 sprigs curry leaves
¼ cup grated coconut
Fry all well and grind to smooth paste

½ kg mutton pressure cooked with turmeric powder
2 green chillies sliced
1 cup ground tomato
2 tsp ginger garlic paste


4 sliced shallots
1 sprig curry leaves
½ tsp aniseeds
1 inch cinnamon stick
3 cardamom pods
2 star anise flower
1 tbs oil
Salt to taste

Method:

Pour the first masala in a pot. Add in the green chillies.
Add in also the ground tomato, salt and boiled mutton.
Let it simmer and boil, so the raw smell goes.
Add in the ginger and garlic paste. Let it boil.

Now add in the second masala. Let it come to a nice boil.
Taste for salt and chillie (heat)

In the meantime, heat a pan with the oil.
Add in the cinnamon stick, cardamom pods, and anise flower.
Add in the aniseeds, curry leaves and shallots.
Fry till the shallots turn lightly brown.
Pour this in the boiling curry. Mix well.
Remove and serve with rice, roti or idli.

NOTE: Add liquid as to how you like your gravy.

MUTTON KULAMBU

Ingredients:

500 grms mutton
2 big onions sliced
3 red tomatoes chopped fine


To Grind to A Fine Paste:

10 shallots
8 pips garlic
1 tsp ginger paste
1 tbs coconut scrapings
3 tsp coriander powder
2 tsp red chillie powder
¼ tsp turmeric powder
1 tsp aniseeds
5 cashew nuts
1 tsp pottu kadalai
1 tsp poppy seeds
1 tbs coriander leaves

To Temper:
2 , one inch cinnamon sticks
3 cloves
3 cardamom pods
½ tsp aniseeds
1 sprig curry leaves
2 tbs oil
Salt to taste

Method:
Clean and cut the mutton into small pieces.
Grind the ingredients into a fine paste.
Need not roast anything.

In a pressure cooker , heat the oil.
Add in the aniseeds, cinnamon sticks, cloves , cardamom seeds and curry leaves
Now add in the sliced onions and sauté till it turns golden brown.
Add in the cut tomatoes and cook till mushy.

Now add in the ground paste and the mutton pices.
Stir nicely all the ingredients till the raw smell goes.
Add about 1 ½ cups of water and salt.
Cook on medium heat for 4 whistles.
Let the steam supside, remove the cover.
Mix nicely and your kulambu is ready.

MUTTON CHOPS

Ingredients:

Marinate:
10 pieces mutton chops cleaned
3 green chillies made into paste
1 tsp ginger paste
1 tsp garlic paste
1 tsp red chillie powder
2 tsp coriander powder
½ tsp black pepper powder
¼ tsp cumin powder
¼ tsp turmeric powder
½ tsp garam masala powder
1/2 cup of low fat curds
A pinch cinnamon powder
A pinch cardamom powder
1 tsp ghee
Salt to taste


1 egg
Little salt
2 sliced onions
1 sliced lime
Oil for shallow frying

Method:
Marinate the chops in the above ingredients for
About 1 hour.
Put the mutton chops in the pressure cooker.
Add in 1 cup of boiling water.
Pressure cook for about 2 whistles.

Remove the cover and cook over moderate heat
till the mutton is tender and the gravy very thick.
Cook until all the water content is all absorbed
The chops must be very dry.

Beat the egg with little salt using a beater.
Heat oil in a shallow pan.
Dip each mutton chop piece in the beaten egg.
Shallow fry the mutton chop, until browned on either side.
Drain on clean paper towels to remove excess oil.

Arrange on a plate and garnish with sliced onions and sliced lime.


Sorry picture not very clear.
From the old file.

Mutton Chops:

SPICY MUTTON WITH ROASTED COCONUT

Another super recipe by my friend Zahara.
Well we can cook it with soya mealmaker.
thanks friend, Kugan98



SPICY MUTTON WITH ROASTED COCONUT

Ingredients:
1 kg mutton cut into small pieces
2 tbs tamarind juice
50ml coconut milk
6 tbs grated coconut , roasted and pounded well.
100 ml oil
Salt to taste

To grind To Paste:
20 dry red chillies soaked and drained
1 inch ginger sliced
6 pips garlic
1 tsp black pepper
1 tsp cumin powder
1 tsp fennel powder
2 tbs coriander powder
10 shallots
A pinch of nutmeg
1 cup water

To Temper:
2 big red onions sliced
1 cinnamon stick
4 cloves
4 cardamom pods
3 star anise

Method:

Heat a wok with the oil. Add in the tempering.
Sauté well till the onions turn golden.

Add in the ground paste, sauté well till the oil seperates.
Add in the meat, coconut milk, salt, and tamarind juice.
Mix well and simmer for about 30 minutes, or till the
meat becomes tender. Keep stirring off and on.

When the gravy thickens, add in the pounded roasted coconut.
Stir well, again the oil should separate.
Remove and serve with plain ghee rice.
Garnish with coriander leaves.

LEMON MUTTON

LEMON MUTTON

Ingredients:
250 grms mutton pieces
½ tsp tumeric powder
Salt to taste
1 sprig curry leaves
2 tbs cut coriander leaves
1 tbs lemon juice or more to taste
2 tbs oil


To Grind Fine:

2 tbs coconut scrapings
1 tbs cumin seeds
1 tbs black pepper
2 one inch cinnamon sticks
4 cloves
1 big onion chopped
½ inch ginger chopped
5 pips garlic
5 dry red chillies

Method:
Put the mutton with the tumeric powder and salt
In a pot, add little water and cook till mutton is cooked.
Or you can pressure cook the mutton for 2 whistle.

In a wok, add the oil, curry leaves and the finely ground paste.
Cook stirring till oil seperates. Add in the cooked mutton.
Cook till the gravy is thick, add in the lemon juice.
Remove and garnish with the cut coriander leaves.
Serve with rice or chappati.